BBQ Beans (Bush’s Clone)
Makes 6 pints
Navy Beans 1 lb
½ cup Onions, chopped
2 tbsp Brown Sugar
½ cup Molasses
1 ½ tsp Mustard Powder
1 tsp Kosher Salt
1 tsp Pepper
2 cups Ketchup (store bought or homemade)
1 cup Maple Syrup
2 cups water
½ cup Vinegar (cider or white)
Add dry beans to stock pot and add 8 cups of water to cover.
Cook on high till the beans comes to a boil for about two minutes and turn off the heat, cover and let the beans sit in the pot covered for 30 to 45 minutes or soak overnight.
Once the beans have sat they will have absorbed a lot of the water.
Drain the beans through a colander and then add 8 cups of fresh water and add the onions.
Cook the beans again for 15 minutes at a full boil.
In another saucepan mix 2 cups of water, molasses, vinegar, salt, pepper, ketchup, maple syrup, mustard, and brown sugar, cook to get a slow boil.
It should be sweet tasting but not thick.
Prepare 6 pint jars.
Using a slotted spoon fill the jars 3/4 full of the beans and onion mixture.
Once all the jars are filled ladle the sweet sauce into the jars leaving 1″ headspace to leave room for expansion.
Remove air bubbles, add more sauce if needed to bring it back to 1 inch headspace
Wipe rim, apply lid and ring
Process the jars in a pressure canner at 11 pounds of pressure for a dial gauge or 10 pounds of pressure for a weighted gauge canner for 75 minutes
After 24 hours have passed, remove rings and wash jars
Label jars with date and store. Do not stack jars
I had BBQ sauce leftover when I was finished. I put the extra sauce in jars with a 1/2 inch headspace and water bathed them for 20 minutes.